Fish Fillets with Vegetables
Preparation steps
Peel the potatoes, and set aside 2 potatoes. Cook remaining potatoes in salted water until soft depending on the size, about 20-25 minutes. Cut remaining potatoes into 1-2 cm (approximately 3/4 inch) cubes. Peel kohlrabi, carrot and celery and cut everything into small cubes. Halved leek lengthwise, rinse and cut into narrow strips.
Halve the lemon, squeeze and sprinkle the fillets with the juice. Preheat the oven to 200°C (approximately 400°F). Mix potato, kohlrabi, carrot, leek and celery pieces and season with salt and pepper. Rinse the dill, shake dry, chop coarsely and mix half with the vegetables. Put the vegetables in a roasting bag, season the fish fillets with salt and place on top. Close the ends of the roasting bag.
Place oven bag on a baking sheet with a wire rack in the preheated oven (middle rack) and cook for 15 minutes. Melt the butter, pour over the cooked potatoes and swirl in the butter. To serve, arrange fillets on some of the vegetables, place some boiled potatoes alongside and serve the fish sprinkled with the remaining dill.
